香菇酸奶的工艺研究  

Study on the Techniques of Mushroom Yoghurt

作　　者：焦镭[1] 钱志伟[1] 柴梦颖[1] 

机构地区：[1]河南农业职业学院,河南郑州451450

出　　处：《乳业科学与技术》2011年第1期25-26,24,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：以鲜牛乳和提取的香菇汁为主要原料,加入蔗糖、稳定剂等辅料进行调配,经杀菌后接种乳酸菌进行乳酸发酵,制成香菇酸奶,通过正交试验确定出发酵温度在42℃,接种量为4%,发酵时间4 h,鲜奶与香菇汁的比为2:1,制得的酸奶效果最佳。It took sweet milk and mushroom juice as raw material,added sugar and stabilizer as accessory,then disinfected and fermented using lactobacillus to make into mushroom yoghurt.The result through Zymotechnics method showed that a product with fine quality can be obtained from ferment temperature 42 ℃,inoculums amount 4 %,ferment time 4 h,sweet milk and mushroom 2：1.

关 键 词：香菇 酸奶 工艺 研究 

分 类 号：TS252.52[轻工技术与工程—农产品加工及贮藏工程]